Vegetable Beef Soup Using What You Have

Sometime I decide I want vegetable beef soup but I don’t have all the traditional ingredients in the house and don’t want to make a special trip to the grocery store.  When that happens, I use what I have.

Vegetable Beef Soup

1 lb. lean ground beef

3 qt. soup stock

what ever frozen veggies you have available

I used:  crinkle cut carrots, celery, onion, garlic, green beans, black-eyed peas,

a large can of fire-roasted diced tomatoes, potato (only had one), etc.

2 t thyme

6 bay leaves

1/2 t oregano

2 t basil

1 small can green chilies

In a soup pot, brown the ground beef in some olive oil.  Add the soup stock, all the veggies, and the herbs.  Let simmer for 30 minutes or until the veggies are cooked.  Serve with crusty bread and grated parmesan cheese.